Phase Separation: Difference between revisions
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Created page with "Phase separation occurs in Low wines at approximately 30% ABV. Given a few days to happen materials that are part of the tails (higher fatty acid esters and long chain sat..." |
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Phase separation occurs in [[Low wines]] at approximately 30% ABV. Given a few days to happen materials that are part of the tails (higher fatty acid esters and long chain saturated | Phase separation occurs in [[Low wines]] at approximately 30% ABV. Given a few days to happen materials that are part of the tails (higher fatty acid [[esters]] and long chain saturated [[Carboxylic acid]]s) will float to the top of the fluid. For a cleaner flavor you can rack off the low wines from the bottom and discard the top layer. You will see this layer as an odd shiny jelly on top of the fluid. If you wish to have a more heavily flavored product keep this layer of material as it is feedstock for further ester production. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 10:56, 14 October 2017
Phase separation occurs in Low wines at approximately 30% ABV. Given a few days to happen materials that are part of the tails (higher fatty acid esters and long chain saturated Carboxylic acids) will float to the top of the fluid. For a cleaner flavor you can rack off the low wines from the bottom and discard the top layer. You will see this layer as an odd shiny jelly on top of the fluid. If you wish to have a more heavily flavored product keep this layer of material as it is feedstock for further ester production.